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To make Slow Cooker Butternut Squash Mac and Cheese, gather these items: - 1 medium butternut squash, peeled and cubed - 2 cups elbow macaroni - 4 cups vegetable broth - 1 cup milk (dairy or non-dairy) - 2 cups shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Dijon mustard - Salt and pepper to taste - ½ teaspoon smoked paprika (optional) - Fresh parsley for garnish You can boost flavor and nutrition with these add-ins: - Cooked spinach for added greens - Crispy bacon for a savory crunch - Jalapeños for a spicy kick - Nutritional yeast for a cheesy flavor without dairy Choosing the best ingredients helps your dish shine. Here are my tips: - Butternut Squash: Look for a firm squash with smooth skin. Avoid soft spots. - Cheese: Go for high-quality cheeses for the best melt. Sharp cheddar adds great flavor. - Pasta: Use elbow macaroni for classic texture, but small shells work too. - Broth: Choose low-sodium vegetable broth for a balanced taste. - Milk: Use whole milk for creaminess, or opt for almond milk for a lighter option. These choices make your mac and cheese not just tasty but also comforting. For the complete cooking process, check out the Full Recipe. First, peel the butternut squash. I find using a sharp peeler works best. After peeling, cut the squash in half. Remove the seeds with a spoon. Then, chop the squash into small cubes. Aim for about one-inch pieces to ensure even cooking. This size helps the squash blend well later. Next, place the cubed butternut squash in your slow cooker. Add the elbow macaroni and pour in the vegetable broth. Then, add the milk, garlic powder, onion powder, and Dijon mustard. Don’t forget to season with salt and pepper. Stir everything until it mixes well. Cover the slow cooker and cook on high for 2.5 to 3 hours. If you prefer low heat, cook for 4 to 5 hours. Check that the squash is tender and the pasta is cooked through. Once your dish is cooked, grab an immersion blender. Blend the mixture right in the slow cooker until smooth. If you like some texture, you can mash a few squash cubes with a fork. After blending, stir in the shredded cheddar and mozzarella. Mix until the cheese melts and creates a creamy sauce. Adjust your seasoning with more salt and pepper, if needed. For a smoky twist, sprinkle smoked paprika over the top. Serve warm, and add fresh parsley for a nice touch. You can find the Full Recipe for more details and serving suggestions. To get that perfect creamy texture in your butternut squash mac and cheese, use the right cheeses. I recommend a mix of sharp cheddar and mozzarella. The cheddar gives a rich flavor, while mozzarella adds that gooey stretch. When mixing in the cheeses, make sure the slow cooker is still warm. This helps the cheese melt more easily. Another key step is blending the butternut squash well. After cooking, I use an immersion blender right in the slow cooker. This makes everything smooth and creamy. If you like a bit of texture, mash some squash with a fork instead of blending fully. One common mistake is not cooking the pasta enough. If you leave it in too long, it may turn mushy. Keep an eye on the cooking time. I suggest checking the pasta at the lower end of the time range. If you find it’s too firm, let it cook a bit longer. Another issue is not seasoning well. Taste your dish before serving. You can easily add more salt, pepper, or spices at the end. A pinch of smoked paprika can elevate the flavor, so don't skip this step. For the best presentation, serve your mac and cheese in bowls. Garnish with fresh parsley for a pop of color. You can also sprinkle a little extra cheese on top before serving. This makes the dish look inviting. Pair it with a simple side salad for a balanced meal. If you want to make it a fun dish for kids, add a few colorful veggies on top. This makes it more appealing and adds nutrition. Enjoy your creamy butternut squash mac and cheese delight! For the full recipe, check out the earlier section. {{image_2}} You can switch up the cheese for fun. Try using gouda for a smoky touch. Pepper jack adds a nice kick. You can also mix in some cream cheese for extra creaminess. Don’t be afraid to experiment with your favorite cheeses! Want to make this dish heartier? Consider adding protein. Shredded rotisserie chicken works great. You can also stir in cooked bacon for a savory twist. For a vegetarian option, try adding chickpeas or black beans. These options will keep your meal filling and delicious. You can change flavors with the seasons. In fall, add a pinch of nutmeg or cinnamon for warmth. In spring, mix in fresh spinach or peas for color. Summer? Try adding diced tomatoes for a fresh taste. These changes keep the dish exciting and fresh! For more details, check the Full Recipe. After enjoying your Slow Cooker Butternut Squash Mac and Cheese, you might have some leftovers. To store them properly, let the dish cool down first. Use an airtight container to keep the flavors fresh. Place it in the fridge. It will stay good for about 3 to 5 days. If you think you won't eat it soon, consider freezing it. When you're ready to enjoy the leftovers, reheating is key. You can use the microwave or the stove. For the microwave, place a portion in a bowl and cover it. Heat it in short bursts, stirring often. If you use the stove, add a splash of milk while warming it. This helps keep it creamy and delicious. If you want to keep your mac and cheese for longer, freezing is a great choice. Let it cool fully before packing. Use a freezer-safe container or a freezer bag. Make sure to remove as much air as possible. It can last for 2 to 3 months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. Then, reheat as mentioned above for the best taste. This way, you can enjoy your Slow Cooker Butternut Squash Mac and Cheese whenever you want! Butternut squash gives this dish a sweet and nutty taste. It adds a creamy texture that complements the cheese. The flavor is mild, which lets the sharp cheddar shine. Overall, it makes the mac and cheese rich without being too heavy. Yes, you can use other pasta shapes. Fusilli, penne, or shells work well too. Just make sure they cook in the same time as elbow macaroni. This way, everything stays perfectly tender. Keep in mind, different shapes may change the texture but not the flavor. Absolutely! You can swap dairy milk for almond, soy, or oat milk. Use dairy-free cheese to keep it creamy and tasty. This way, you can enjoy the same rich flavor without dairy. Just adjust the seasonings to match your taste. For the full recipe, check the link. In this blog post, we covered how to make a delicious butternut squash dish. We explored the right ingredients and tips for choosing them. I shared easy steps for prepping squash, slow cooking, and blending your meal. We also discussed how to achieve a creamy texture and avoid common mistakes. Remember, feel free to change up your ingredients and try seasonal flavors. Store leftovers properly and reheat for the best taste. Enjoy experimenting and making this dish your own!

Slow Cooker Butternut Squash Mac and Cheese

Discover the ultimate comfort food with this Slow Cooker Butternut Squash Mac and Cheese recipe! Creamy, cheesy, and packed with the goodness of butternut squash, it's a deliciously easy meal perfect for any night. Just toss in your ingredients and let the slow cooker do all the work. Don't wait any longer—click through to explore this delightful recipe and bring a cozy dish to your table!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 cups elbow macaroni

4 cups vegetable broth

1 cup milk (dairy or non-dairy)

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Dijon mustard

Salt and pepper to taste

½ teaspoon smoked paprika (optional)

Fresh parsley for garnish

Instructions
 

Place the peeled and cubed butternut squash into the slow cooker.

    Add the elbow macaroni, vegetable broth, milk, garlic powder, onion powder, Dijon mustard, salt, and pepper. Stir to combine all the ingredients.

      Cover and cook on high for 2.5 to 3 hours or on low for 4 to 5 hours, until the butternut squash is tender and the pasta is cooked.

        Once cooked, use an immersion blender to puree the butternut squash mixture directly in the slow cooker until smooth. If you prefer a chunkier texture, you can mash some of the squash cubes with a fork instead.

          Stir in the shredded cheddar and mozzarella cheeses until melted and creamy. Adjust seasoning with additional salt and pepper if needed.

            For an extra smoky flavor, sprinkle smoked paprika over the top and stir to combine.

              Serve warm, garnished with fresh parsley for a pop of color and freshness.

                Prep Time: 10 minutes | Total Time: 3 hours | Servings: 6